Looks good! What's wrong with them being too light and fluffy? : ) I guess I know what you're getting at though - u get accustomed to a dish being that way or otherwise it doesn't feel traditional enough?

Kind of like pork or beef balls in HK are really dense, and stuffed with a bit of tendons! If you have any spare ones - I'll happily take them all to my place instead !

@kelv hehe yes, there's nothing wrong for being light and fluffy...but i was expecting something else. it should be crunchy on the outside, and slightly bouncy and chewy but still airy on the inside. it's nothing like hkg fishball/shrimp balls/pork balls, very very different. i will keep searching for the perfect recipe to achieve that, or i'll have to go back to indonesia to satisfy my craving heheh :Dwhen we have a home gathering, i can surely make these fluffy ones for you ;)

I've just started reading your blog, and when I started reading this, I instantly thought of a solution. Add cooked rice. If you want them really dense, use brown rice. The more "over" cooked the rice, the less dense they will be. If you use the brown rice, it will soak up some of the oil in the meat. I would use a food processor to grind the rice up with the pork. Just a thought.